1-Bowl Chocolate Chip Banana Baked Oatmeal

You all enjoyed my Pumpkin Baked Oatmeal so much I immediately knew I wanted to create another flavor variation, which happens to be my favorite combo of all time: Nut butter, banana, chocolate!

It’s so easy and comes together in 1 bowl with 10 ingredients you likely have on hand right now. Let’s bake!

This baked oatmeal starts with a flax egg and mashed ripe banana. It’s then naturally sweetened with a little maple syrup, seasoned with cinnamon, and moistened with dairy-free milk and a little oil (which can be omitted or subbed with applesauce if needed).

Next comes oats, nuts, and dark chocolate! We also recommend adding a little nut butter on top for garnish to give each serving even more richness. Plus, bananas and nut butter just belong together.

After an optional sprinkle of coconut sugar for a brûlée effect, it’s into the oven for a 30 minute bake. And just like that, breakfast is on the table!

This would make a delicious lazy weekend brunch to enjoy with friends or family. It would also be a satisfying breakfast to bake ahead of time and warm up in the mornings before work! I think it would travel especially well in a mason jar or glass container with a little dairy-free milk to be reheated at the office!

Instructions

Prepare flax eggs in a large mixing bowl. Then add ripe banana, maple syrup, oil, salt, and cinnamon and whisk to combine.

Add dairy-free milk and whisk once more. Then add oats, nuts, and half of the chocolate chips and stir to combine.

Transfer mixture to the prepared baking dish and top with additional banana slices, nuts (optional), and remaining chocolate chips. Sprinkle with coconut sugar for a “swirl” effect (optional). You can also drizzle with a little nut butter — such as almond or peanut — for even more flavor (optional).

Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes.

Serve warm with desired toppings, such as warmed coconut milk or almond milk and a drizzle of maple syrup or additional nut butter.

Store leftovers covered in the refrigerator 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to moisten.

This is so yummy!! I’ve made this recipe 3 times this week because it keeps getting eaten up. I mixed peanut butter into the mixture as well as on top per my husband. Can’t go wrong with peanut butter, chocolate, oats and bananas!

This was so tasty! I happened to have everything on hand when I saw this recipe so I decided to give it a try. I think maybe a little bit more salt may have added to the flavor. My husband likes to drizzle some honey on it to make it sweeter but I think it’s perfect!

I love how easy, healthy and tasty this is! Perfect if you need a more substantial breakfast to go! Pair with peanut butter and you are all set! Love this as a snack too! My boys enjoy this as much I do :) Thank you!!!

Thanks so much for the lovely review, Alisha. We are so glad you enjoyed this! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

I just made this last night and it was a HIT with my boyfriend and I. I then decided to bring some for my friends at work…and needless to say I might be getting a raise! Its incredibly delicious and comforting and just SO GOOD!

Also- I had the container sitting out on the counter as I was warming some up and a co-worker was like “OMG is that Minimalist Bakers recipe?!” You have many fans in our office!

I’m thinking of bringing it to my boyfriends parents house on Saturday for Sunday brunch. Do you think I could make it Saturday and keep it in the fridge to bake off Sunday morning? Let me know!

I was out of cinnamon so I used nutmeg and it almost did the trick but not quite. I also sliced my bananas pretty thin and they were fairly dry when they came out of the oven so I suggest thicker slices for the topping. This wasn’t really my cup of tea but I can see why folks who really like oatmeal would dig this recipe.

This was super yummy, my kids & husband ( who usually doesn’t like oatmeal) loved this! I made modifications, but used the recipe as a base. I used honey instead of syrup, powdered milk, omitted the chocolate chips, added grated apple and bit of shredded coconut, topped with banana & pecans. Baked for about 30 minutes, realized I forgot to drizzle with peanut butter, added it, then baked another 5-10 minutes.
We served it with yogurt, shredded coconut and cinnamon!
Next time I will also add frozen blueberries!

I used 3x the mashed banana the recipe calls for (1.5 cups), halved the non-dairy milk (1 cup), omitted the oil, and used quick oats instead of rolled. It came out perfectly! Thanks for a quick, delicious, healthy breakfast that I can go to every morning this week!

New way to get my oats in, made it exactly, except I put all walnuts. I did not add the coconut sugar, but I will next time. Sent some to work for my hubby’s breakfast. Winner! So delish, thanks for sharing.

I live alone so I modifies the recipe a bit so I would have just a single serving. I microwaved the oats, flax and banana then stirred everything else in. Yum! I might have added a few too many chocolate chips but what the heck? It’s Sunday breakfast.

This is so stinking good! I didn’t do any extras – just the main mix of oats, bananas, maple, chocolate chips, etc. (but I used chicken eggs) – super tasty and doesn’t need anything beyond a splash of non-diary milk. I’ve been heating it up all week at work and it’s such a delicious treat for breakfast, and under 400 calories per serving!

You’ve done it again! You created another recipe that’s filled my belly with happiness! I made this today and the only change I made was that I omitted the chocolate. I’m always telling my daughter chocolate isn’t for breakfast so I have to abide by those rules too ;) It’s absolutely delicious and it feels pretty decadent because it’s like eating banana bread for breakfast. I can hardly wait until tomorrow morning for more! The recipe is so easy and so delicious that it will be added to my regular roster of breakfast plans, like so many of your recipes. Thank you!

I made this last night as my breakfast meal prep for a few days. Instead of using oil or apple sauce in the recipe, i just added extra mashed banana and used only almond milk. I forgot to add sliced banana as the oatmeal topping, but it still came out delicious and I’m adding fresh banana on the side. 30 seconds in the microwave this morning warmed it up to perfection and it was great alongside my coffee. Thank you for this easy recipe; as someone with Hashimoto’s, sometimes I don’t have the energy to spend a lot of time in the kitchen prepping to cook and washing all the pans afterward. I dirtied one bowl for prep, one fork for mashing/stirring, and one pan for baking (which I’m leaving the oatmeal in as I consume) so this was a perfect recipe for me. I think next I’ll try this same base but half/half light coconut cream with almond milk, blueberries, and lemon zest for a different variation.

We all loved this including my toddler. I was looking for easy, but good, make ahead breakfasts and this was perfect. I used real eggs, left out the chopped nuts because the toddler isn’t ready for them and instead included melted nut butter in the mixture itself. Made it the night before and it came out great although I had to bake it longer since it was cold to start.

This beautiful and yummy dish as my home smelling a wonderful bakery. The smelled stirred up childhood memories when my mom use to bake on Saturday mornings. What a wonderful treat! So delicious! I am going to make this often!

I am not an oats fan, but this recipe quickly changed that! I used Muesli instead of oats only, since I already had it in my pantry. We ate it right out of the oven as dessert with some crunchy almond butter and 2% milk, and absolutely loved it. It’s the perfect amount of sweet. We plan to have this for breakfast for rest of the week. Thanks for this amazing recipe. Will definitely remake it.

So delicious! I didn’t have flax seeds so I subbed for chia eggs and it came out great (I didn’t have regular eggs at home either). I used coconut milk, cashews, and dark chocolate chips for my recipe. I ended up using rolled oats, because that is what I had on hand. I didn’t have an issue with baking, since I let the mixture sit overnight. The oats softened enough to cook perfectly in the oven for 30 minutes. I topped the oatmeal with chocolate chips, cashews, cinnamon, almond butter, and sugar. I’m eating a serving right now and it is delicious. I love that I have a few portions that I can vary a little each day, but keep the same delicious base!

Wow, you put this all in one bowl? I’m amazed! Usually I would have eaten my oatmeal and its toppings in multiple, smaller separate bowls. I find this really helps with my mindful awareness for the day and also to loosen my IBS. But putting many things in just one bowl is just amazing. I can’t wait to try it!

This just came out of the oven at 7pm in Singapore. I’ve had a taste and wow, it’s delicious! I subbed honey for maple syrup as I’d run out. For the nuts I used a mixture of walnuts and almonds. And for chocolate I roughly chopped 90% dark chocolate (I like my chocolate really dark). The coconut sugar was a really nice touch! I love that this baked oatmeal isn’t too sweet – exactly how I like my food. Thank you for a great recipe!

Just made this and had it for breakfast. Very easy and very yummy! I used the applesauce instead of the oil, spooned some peanut butter and sprinkled 1 TB coconut sugar on the top before baking. Plenty sweet. Ate it with some warmed up non dairy milk. Highly recommend!!!

I’ve never been a fan of oatmeal, yet was intrigued by baked oatmeal as I love to bake. This was delicious and so filling! wow! I love the banana chocolate combo and I added pb onto it after it baked. I subbed applesauce for the oil as I had some to use up.
A great lazy Sunday morning breakfast to make and now I have lots for the rest of the week too. Another fantastic recipe! Thanks!

Susan, you can try that but I suspect you’ll need to increase the liquid : oats ratio (more liquid), try covering it while it bakes, and bake longer as steel cut oats require more time to cook through. Let us know if you give it a try!

This looks wonderful! I have a work breakfast coming up and I was wondering if this would be something I could put together the night before, then bake early the next day. Thoughts? Thank you for all your wonderful recipes! We make your meals at least 4 out 7 days a week! ❤️

I prepped her pumpkin baked oatmeal overnight and it turned out perfect. I’ve also experimented and have done a cinnamon/apple/walnut version. So good. The morning I bake it I just add a splash of almond milk to the top.